Sauerkraut

The number one, absolute most important thing when making sauerkraut is that it MUST be completely submerged at all times. Number 2 is check often, and scrape off any foam or mold, and 3 is don't use salt with iodine -- it will make the product turn brown and soft (although it's still fine to eat.) Don't get discouraged, just thoroughly wash your crock and try again. Really smash down the cabbage as you pack it in, to bruise and break the leaves and encourage juice. But if it's not covered in it's own juice within 6 hours, add salted water (approx 1/2 teaspoon per cup) until it it is submerged. It MUST be submerged! Good luck!

Dean said:

How long will canned sauerkraut stay good for?

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I've eaten suaerkraut that was 3 years old (still in the crock). I can't say that I cared for the taste of it, but the person making it was quite fond of it, and it certainly didn't hurt us. I also know that Miso (which is basically "bean suaerkraut - if that makes any sense) ferments for a least a year, and as long as 6 years.